260 minutes
A heartwarming dish combining tender beef chuck roast with a spicy tomato-harissa sauce, slow-cooked to perfection and served with a vibrant herb sauce.
Boneless Beef Chuck Roast, Seasoned
0 lb
teaspoons
to taste
Whole Tomatoes, Canned
0 oz
Harissa, Prepared
tablespoons
tablespoons
tablespoons
Garlic Head, Halved crosswise
each
Carrots, Sliced
cups
Bell Pepper, Sliced
0 large
Fresh Herbs, Mixed, Parsley, Cilantro, Mint
cups
Garlic Clove, Minced
each
Lemon, Minced peel and pulp
tablespoons
tablespoons
1. Preheat Oven and Season Beef
Preheat your oven to 300°F. Season a 3 to 3½-pound boneless beef chuck roast with 2 teaspoons of kosher salt and freshly ground black pepper.
2. Prepare Tomato-Harissa Mixture
Combine a 28-ounce can of whole tomatoes with 2 tablespoons of prepared harissa, 1 tablespoon each of ground cumin and ground coriander, and 2 teaspoons of salt. Pour this mixture over the seasoned beef in the pot.
3. Add Garlic and Braise
Add a medium head of garlic, halved crosswise, into the pot. Cover with the lid and place in the oven to braise for 3 to 4 hours.
4. Introduce Vegetables
After 2½ hours of braising, add 1 cup of sliced carrots and 1 large sliced red bell pepper to the pot.
5. Make Herb Sauce
In a food processor, blend 3 cups of mixed fresh herbs—parsley, cilantro, and mint—with 2 garlic cloves, 1 tablespoon of minced fresh lemon peel and pulp, and 6 tablespoons of olive oil until smooth.
6. Rest and Serve
Once the beef is fork-tender, remove the pot from the oven and let it rest for 10 to 15 minutes before slicing. Serve with the fresh herb sauce.
Opt for well-marbled cuts like chuck roast or short ribs. These cuts are ideal for braising as they become tender and succulent when cooked low and slow.
Allow plenty of time for braising. Cooking at a low temperature (around 300°F/150°C) for a prolonged period helps break down the collagen in the beef, resulting in a melt-in-your-mouth texture. Resist the urge to increase the heat to speed up the cooking time.
Start by generously seasoning the beef with salt and pepper. Searing the meat until it's deeply caramelized on all sides develops rich flavors and adds depth to the dish. Ensure the pan is hot enough for a good sear, but not too hot to avoid burning.
Start with a base of onions, garlic, and perhaps some carrots or celery. Sauté these until they're just beginning to caramelize. This layer builds the foundation of the braised sauce, adding sweetness and depth.
Before combining the Harissa with other ingredients, bloom it in the pan by sautéing briefly. This step helps release its full flavor potential and enhances the dish's aromatic complexity.
Comments (0)